Jellyfish sushi: Seafood's slimy future

时间:2019-04-03 09:18:02166网络整理admin

By Caroline Williams See some of the exotic seafoods we might have to start eating Read our related editorial: Algae and jellyfish: Foods of the future It’s a Friday night in 2050. It’s been a long week at work and even if you could be bothered to cook, there’s nothing in the fridge. So what fast food will you pick up on your way home? How about some squid and chips? Perhaps an algae burger? And don’t forget the crunchy fried jellyfish rings on the side. One thing’s for sure: unless something changes soon, familiar favourites such as cod, haddock, hake and plaice will be off the menu. In fact, if we’re not careful, an assortment of exotic alternatives will be all the ocean has left to offer us. This may seem an extreme vision of the future, but marine biologists are alarmed by the imbalances that are appearing in marine ecosystems. The ocean is changing fast – too fast, it seems, for us to reliably predict the combined effects of overfishing, pollution and climate change. What is clear is that the changes, by and large, are not good news for our bellies. “We are entering a time of great uncertainty,” says Boris Worm, of Dalhousie University in Halifax, Nova Scotia, Canada, and the Census of Marine Life project. “If we continue as we have been, in 50 years there may not be much left to take from the ocean.” Worm and an international team of ecologists have taken a comprehensive look at the state of the world’s fisheries. Their results, published in the journal Science in 2006 (vol 314,